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 Add a touch of elegance to your holiday entertaining with this deliciously moist chocolate cake smothered in rich chocolate frosting sprinkled with crunchy chopped walnuts. Yum, Yum!
CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt.
2. With electric mixer on Low speed, beat in the shortening, milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs and beat 2 more minutes.
3. Divide the batter between the two prepared pans; smooth with a spatula. Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 5 minutes; turn out onto wire rack to cool completely.
4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. With electric mixer set on medium speed, beat for 2 minutes; add the warm water and mix well. Beat in the confectioners’ sugar in 2 batches; beat until smooth and creamy.
5. Place 1 cake layer top side down on a large, flat plate. Spread with 1 cup of frosting and sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining walnuts. Makes 12 servings.
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 This is a wonderful bread to serve at breakfast or brunch. I enjoy it best slightly warm with my morning coffee.
1 (15 ounce) can pumpkin
4 large eggs
1 cup canola oil*
1/3 cup water
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups granulated sugar
3-1/2 cups all-purpose flour
1 cup raisins
1 cup chopped walnuts or pecans
1. In a large bowl, combine pumpkin, eggs, oil and water; mix well stirring by hand. Sift together the pumpkin pie spice, baking powder, baking soda, salt, sugar and flour. Add the flour mixture to the pumpkin mixture a little at a time blending well after each addition. Stir in the raisins and nuts.
2. Divide batter evenly between 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F. for 1 hour or until wooden toothpick or knife inserted near the center comes out clean. Makes 2 loaves.**
* You may use 1/2 cup of oil and 1/2 cup of applesauce instead of the 1 cup of oil, if desired.
** This bread freezes well. Just wrap in plastic wrap then put into a zipper seal freezer bag.
Emily
Emily's Favorite Recipes:
 A delectable make-ahead brownie dessert that is sure to please family and friends alike!
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners’ sugar
2 cups whipped topping
TOPPING:
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
Whipped topping and chopped walnuts
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. In a small bowl, combine the flour, cocoa, salt and baking powder; add to the creamed mixture just until moistened. Stir in the nuts,
3. Transfer to a greased 13×9-inch baking pan. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.
5. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; spread over filling. Refrigerate for 1 hour or until serving. Cut into squares; garnish with whipped topping and nuts. Makes 12 to 15 servings.
Recipe and photo are from Taste of Home magazine.
Emily
Emily's Favorite Recipes:
 Walnuts, raisins, cinnamon spice and creamy frosting make these delightful pumpkin bars the perfect dessert for any occasion!
2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin
3/4 cup vegetable oil
4 eggs, beaten
1 cup raisins
1 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups confectioner’s sugar
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Stir in the pumpkin, oil and eggs. Stir in the raisins and walnuts. Spread in a greased 10×15-inch baking pan.
3. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan. Cool in the pan on a wire rack.
4. In a medium mixing bowl, combine the cream cheese, butter, milk and vanilla; beat at medium-high speed of mixer until smooth, scraping the bowl occasionally. Add the confectioner’s sugar, beating constantly until of spreading consistency. Spread over the baked layer. Chill, covered until ready to serve; cut into bars. Makes 24 servings.
Note: I like to freeze these bars in individual servings to enjoy whenever I am in the mood for something sweet. Simply wrap each bar in plastic wrap and put into a resealable plastic freezer bag. When ready to use, thaw them at room temperature or put them in the microwave for a few seconds.
Emily
Emily's Favorite Recipes:
 These turned out delicious. They are very similar to an apple crisp but with the added decadence of rich creamy caramel. We enjoy these best served warm with a scoop of vanilla ice cream.
1-3/4 cups unsifted all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1 (21-ounce) can apple pie filling
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt; cut in the butter until crumbly. Reserve 1-1/2 cups of the crumb mixture; press remainder on bottom of a 13×9-inch baking pan. Bake for 15 minutes.
3. Add the walnuts to the reserved crumb mixture. In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk stirring until smooth. Spoon the apple filling over the prepared crust; top with the caramel mixture then the reserved crumb mixture. Bake for 20 minutes. Cool before cutting. Makes 10 to 12 servings.
Emily
 You will enjoy old-fashioned goodness in every bite of this wonderful cake!
CAKE:
2 cups granulated sugar
1 cup butter (room temperature)
2 cups applesauce
1 large egg
3-1/2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins (optional)
1 cup chopped walnuts (optional)
GLAZE:
2 cups powdered (confectioners) sugar
3 tablespoons milk
1/2 teaspoon vanilla
1. In a large mixer bowl, beat the sugar and butter until creamy. Add applesauce and egg; blend well.
2. In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; add to applesauce mixture and beat until well blended. Stir in the raisins and nuts, if using.
3. Pour into a well-greased 10 cup bundt pan; bake at 350 degrees F. for 50 to 60 minutes.
4. Combine all the glaze ingredients until smooth; drizzle over cooled cake. Makes 12 servings.
Emily
 This incredibly easy-to-make dessert treat is perfect for any occasion. These toffee bars travel very well, making them great for picnics, family gatherings, and reunions, to name a few!
BASE:
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup (1 stick) cold butter, cubed
TOPPING:
1 egg
1 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 cup flaked coconut
1/2 cup chopped walnuts or pecans
1. In a large bowl, combine the flour and brown sugar; cut in the butter until mixture is crumbly. Press into an ungreased 13 inch x 9 inch baking pan. Bake at 350 degrees F. for 8 to 10 minutes or until golden brown; cool slightly.
2. In a small bowl, beat the egg, brown sugar, vanilla extract and baking powder until well blended. Stir in the coconut and chopped nuts; spread over the crust. Bake for 12 to 15 minutes or until golden brown. Cool in pan on a wire rack; cut into bars. Makes 24 bars.
Emily
 This simple brownie recipe has been a family favorite for many years.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup butter or margarine, softened
2 squares (1 oz each) unsweetened chocolate, melted
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
In a small bowl, combine the flour and baking powder; set aside.
In a large mixer bowl, cream the butter and melted chocolate until fluffy. Beat in the eggs and sugar; add the vanilla extract.
Beat in the flour mixture a little at a time until well blended. Stir in the chopped walnuts.
Spread mixture in an 8×8-inch greased baking pan. Bake at 350 degrees F for 18 to 20 minutes. Makes 16 to 20 brownies.
Emily
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